Shrimp chowder

Chef: Richard Fletcher

Ethnic: American
Main Ingredient: shrimp
Categories: Soup
Meal Type: Dinner
Food Type: Non vegetarian
Servings: 2
Prep Time:10 minutes
Cook Time:15 minutes

I love celery, corn and shrimp together in a simple soup. This is very easy to make


  • 2 ear, large (7-3/4" to 9" long) yields corn | corn on the cob
  • 1 cup chicken broth
  • 1 cup half and half milk
  • 1 tablespoon olive oil
  • 4 celery stalks
  • 1 medium onion
  • 4 cloves¬†garlic
  • 12 large shrimp
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 tbsp fresh Rosemary
  • 1 teaspoon pepper
  • pinch of salt


Heat up pan. Sauté the shrimp in olive oil for a few minutes until the shrimp is done. Set aside pan.
Heat up soup pan. Add the olive oil and
the onions and garlci until they become translucent. Add the celery and corn. Cook for a few minutes. Add the spices. Add the chicken broth and the half and half. Bring to a simmer and cook for around 15 minutes.

Nutritional information
Nutrition Facts
Serving Size 1 Shrimp chowder
Servings Per Batch 2
Amount Per Serving
Calories605 Calories from Fat 2
% Daily Value *
Total Fat 32g50%
Saturated Fat 12g58%
Monounsaturated Fat 15g
Polyunsaturated Fat 3g
Trans Fat 0g
Cholesterol 256g86%
Sodium 1146mg48%
Potassium 1084mg31%
Total Carbohydrate 50g17%
Dietary Fiber 6g 24%
Sugars 13g
Protein 36g 72%
Vitamin A 52%
Vitamin C 41%
Calcium 31%
Iron 3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.